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Whisk together olive oil, vinegar (or lemon juice), mustard, honey/maple syrup (if using), and season with salt and pepper.
4. Toss the Salad
Add the sautéed mushrooms to the beans and onions. Pour the dressing over the salad and toss everything together until well coated.
5. Let It Marinate (Optional but Recommended)
Let the salad sit for at least 15–30 minutes before serving. This allows the flavors to meld beautifully.
🌈 Serving Ideas
- As a light main course: Serve with a slice of crusty bread or a bed of greens.
- As a side dish: Perfect with grilled chicken, tofu, or roasted vegetables.
- Meal prep hero: Keeps well in the fridge for 2–3 days, making it ideal for packed lunches.
🔄 Variations
- Add cherry tomatoes or cucumber for a fresher, crunchier texture
- Sprinkle with feta or goat cheese if you’re not keeping it vegan
- Use lentils instead of beans for a different flavor profile
- Add a touch of smoked paprika or cumin for warmth and depth
Final Thoughts
This Mushroom and Bean Salad proves that wholesome can still mean delicious. It’s rustic yet refined, filling without being heavy, and it checks all the boxes for health-conscious eaters and flavor lovers alike.
Whether you’re looking to reduce meat intake, amp up your plant-based meals, or simply try something new — this salad might just become your go-to!
Want me to turn this into a printable card or share a version for kids? Let me know!
